Local Temporary Events
A temporary food establishment means any food establishment which operates at a fixed location for a temporary period of time, not to exceed 2 weeks, in connection with a fair, carnival, circus, public exhibition, celebration or similar transitory gathering.
Permits are required for all potentially hazardous foods (TCS) prepared at the special event. Potentially hazardous food includes an animal food (a food of animal origin) that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not modified in a way that prevents bacterial growth. Some examples of potentially hazardous food include, meat, poultry, fish, shell fish and crustaceans, milk and dairy products, cooked rice, and cooked beans, baked potatoes, tofu and soy protein foods, eggs (except those treated to eliminate Salmonella), raw sprouts, and sliced melons. Other food items deemed unsafe for public consumption may be prohibited at the discretion of the health authority. The definition of Potentially Hazardous Food)(Time/temperature control for safety food) can be found in NAC 446.025.
- For food items that will not require a permit please see our FAQ page for more information.
Effective August 1, 2016 all Temporary Food applications submitted to the Environmental Health Section are required to be submitted through the online system at least 5 business days prior to the event start date. Please be aware that permits submitted after the 5 business day deadline will not be approved.
Local Event Forms
Temporary Event Coordinator
Event Coordinator Applications are required for a temporary event that includes more than one temporary food establishment or mobile vendor requires a dedicated event coordinator and event coordinator permit.
The Event Coordinator (EC) or designated responsible person shall be available on site at all times during the special event. The EC is responsible for sanitation support services and coordination of food operations. The EC is responsible for listing all food vendors, including temporary food establishments, and mobile vendors and tasting booths on the application and providing updates to the health authority as needed.
The Event Coordinator must submit an application at least 7
days before the event. Incomplete applications will be refused.
The Event Coordinator should download the applicable checklist to ensure proper event support services and coordination of the special event, trade show or tasting event.
Temporary Event Coordinator Forms
If using the on-line system, fees must be paid with e-check or credit card. Fees paid with cash, check or money order, made payable to the Division of Public and Behavioral Health (DPBH). Checks, cash or money orders must accompany a paper application. DPBH does not accept credit cards over the phone.
- $50 for a Temporary Food Establishment (Each)
- $25 For a Temporary Food Establishment, which is operated by a religious, charitable or other non-profit organization, if the sale of the food from the establishment occurs off the premises of the organization
Exemption from Food Establishment Permit
If you plan to serve food or share food including certain beverages at
Burning Man you need a temporary event permit from the Nevada Division of
Public and Behavioral Health (NDPBH), Environmental Health Section. Our goal is
to keep people from getting sick on the playa. We work closely with the Burning
Man organization and Bureau of Land Management (BLM) Law Enforcement staff and
will request their assistance in closing food operations that have not obtained
a valid permit or may cause a public health risk.See the following information sheet, application and self-inspection checklist for more information.
Burning Man Forms - Food
Burning Man Forms - Potable Water Hauler